Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Pat the chicken drumsticks completely dry with paper towels, then season generously with salt, pepper, and smoked paprika on all sides.
- Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the drumsticks and sear on all sides until golden brown, about 5-6 minutes total.
- Transfer the skillet to the preheated oven and roast the chicken for 20-25 minutes until the internal temperature reaches 165°F and juices run clear.
- While the chicken roasts, melt butter in a medium saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Stir in the thyme, red pepper flakes (if using), and flour. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
- Slowly whisk in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce slightly thickens, about 2-3 minutes.
- Reduce heat to low and stir in the heavy cream, tomato paste, and Dijon mustard. Simmer gently for 5-6 minutes, stirring occasionally. Add the chopped parsley and stir to combine.
- Once the chicken is fully cooked, carefully remove the skillet from the oven and return it to the stovetop over medium-low heat. Pour the creamy paprika sauce over the drumsticks.
- Let the chicken and sauce simmer together for 2-3 minutes, spooning sauce over the drumsticks occasionally. Serve hot over cooked white rice, garnished with additional fresh parsley.
Notes
For extra flavor, marinate the drumsticks in the paprika seasoning for 30 minutes before cooking. The sauce can be made up to 2 days ahead and reheated gently. If the sauce becomes too thick, thin it with a splash of chicken broth. Leftovers keep well in the refrigerator for up to 3 days.
